Beetroot Lasagna with Goat Cheese

Beetroot Lasagna with Goat Cheese

This beetroot lasagna is a colorful vegetarian twist on the classic, made with thin layers of roasted beetroot, creamy béchamel and delicious goat cheese. It takes a little time to roast the beets, but the flavor payoff is worth it and you can always use ready-cooked beetroot if you need a shortcut.

Course Main

Cuisine International

Keyword beetroot, goat cheese

Diet vegetarian

Prep Time 1

Cook Time 40

Total Time 1 40

Servings people

Calories 903

Author Simone

Ingredients

8 beetroot of different colours
3 tbsp olive oil
3 onions finely chopped
60 grams butter
60 grams flour
500 ml heavy cream
Salt and pepper to taste
Pinch nutmeg
1 tbsp rosemary finely chopped
1 tsp thyme chopped , leaves only
100 grams goat's cheese
50 grams Parmesan cheese grated
arugula to serve
chives to serve

Metric - Us customary

Instructions

Preheat the oven to 225˚C/450˚F. Wash the beetroot under a tap, dry and wrap each in tin foil. Roast in an ovenproof dish for about 45-60 minutes. Prick a beet with the tip of a knife to check if it is cooked. Remove from the oven and leave to cool. Slowly fry the onions in the olive oil in a frying pan until soft and translucent.
8 beetroot, 3 tbsp olive oil, 3 onions
Reduce the oven temperature to 180˚C/350˚F. Melt the butter in a saucepan, add the flour and stir until a roux forms. Leave to cook for a while, then add the whipping cream, stirring a little at a time. Leave to thicken and season with salt, pepper and nutmeg.
60 grams butter, 60 grams flour, 500 ml heavy cream, Salt and pepper to taste, Pinch nutmeg
Once the beetroot has cooled, slice thinly and arrange the lasagna in a small casserole dish. Start with a layer of beetroot, then a scoop of onion, then a dash of sauce. Keep adding layers until everything is ready and the dish is full.
Sprinkle the lasagna with chopped rosemary and thyme, then top with chunks of goat's cheese and Parmesan cheese. Bake the beetroot lasagne for 30 minutes and serve with a handful of rucola and fresh chives.
1 tbsp rosemary, 1 tsp thyme, 100 grams goat's cheese, 50 grams Parmesan cheese, arugula, chives

Notes

Use ready roasted beetroots to make the beetroot lasagna even quicker.
You can store the beetroot lasagna in the fridge for 2-3 days
Reheating can be done in the oven at 150˚C (covered with foil) for about 30 minutes or in the microwave.
You can freeze portions of the lasagna as well

Nutrition